Kaju Masala | Creamy Cashew Curry
Creamy, rich and insanely delicious Kaju Masala recipe with step by step pictures. Creamy Cashew Curry goes well with rotis & other flat breads and pulaos.
Curries & Gravies, Side Dishes
Curries & Gravies, Side Dishes for Roti
Calories per Serving:
Thick Bottomed Pan/Kadai
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
For Curry Base -
Medium Onions Roughly Chopped
Medium Tomatoes Roughly Chopped
Ginger Garlic Paste
For Kaju Masala -
Dried Bay Leaf
Green Chillies Slit
Kashmiri Red Chilli Powder
Garam Masala Powder
Salt as needed
Water as needed
In a thick bottomed pan heat 2 tsp oil and roast 15-20 cashews until golden. Remove and set them aside.
In the same pan, add 2 medium onions and 3 medium tomatoes roughly chopped along with 1 tsp ginger garlic paste and 4-5 whole cashews.
Saute and cook them until onions and tomatoes are soft & mushy. Remove from heat and cool it down completely.
Grind into a smooth paste without adding any water. Set aside.
In the same pan, heat 1 tbsp butter. Add 1/2 tsp shahi jeera, 1 dried bay leaf and 1-2 green chillies slit.
Now add the prepared onion tomato paste, add some water as needed and cook for a couple of minutes.
Next add 1/2 tbsp Kashmiri red chilli powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala powder, 1 tsp sugar and salt as needed.
Cook the curry on low flame for 7-8 mins until it gets thick and creamy. Now add 1 tsp fresh cream (alternatively use a dash of milk) and mix well, cook for a couple of minutes.
Add roasted cashews and garnish with finely chopped coriander leaves. Switch off the heat.
Serve hot with
or any other Indian flat bread. I served it with
, with a side of sliced onions & lemon wedge.
Kaju Masala | Creamy Cashew Curry https://cookingfromheart.com/kaju-masala/ October 12, 2020